Characterization of Hanwoo beef flavor across cooking doneness levels using solid-phase microextraction gas chromatography-mass spectrometry and chemometric analysis

• 발행기관: 한국축산식품학회
• 저자명: Xi Liu Yang Song Inho Hwang
• 간행물 정보: 『Food and Life』제2025권 제2호, 65~72쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.07.15

국문 초록

This study investigates the impact of cooking doneness on the volatile flavor profile of Hanwoo gluteal muscle usinggas chromatography-mass spectrometry and multivariate statistical analyses. Beef samples were cooked to rare (60℃),medium (71℃), and very well-done (82℃), with volatile compounds extracted via solid-phase microextraction. A totalof 31 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons, furans, and sulfur-containing compounds,were identified. Higher cooking temperatures intensified lipid oxidation and Maillard reactions, resulting in significantlyhigher (p <0.05) concentrations of key volatiles such as 1-Octen-3-ol, (E)-2-Heptenal, Benzaldehyde, and2,3-Octanedione in very well-done samples. Principal component analysis and partial least squares discriminant analysisrevealed distinct separations among doneness groups, highlighting five volatile markers—2,3-Octanedione, Nonanal,Octanal, Heptanal, and Benzaldehyde—as key contributors to differentiation. These findings provide valuable insights foroptimizing beef flavor and enhancing quality control in the meat industry.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

beef doneness volatile compounds multivariate analysis